Gyuto Chef's Knife - 200 mm blade

The Gyuto is the Japanese equivalent of the chef's knife, handy and balanced for an ideal grip, able to cut everything except bones and frozen food. Japanese precision, western robustness. The best of both worlds. * 100% handmade * Ultra sharp 440C Japanese steel * Full tang * Pakkawood handle * Perfectly balanced * Stainless * Saya (scabbard) in pine wood included with each knife * Lifetime warranty * HRC hardness: 59-60 * Weight: 198g Beyond the aesthetic appeal, the hammering of the "Tsuchime" blade creates small air pockets between the blade and the food slices. This ancient Japanese method prevents food from sticking to the blade for a pleasant and quick cut. Its blade profile - hybrid between an Asian and Western knife - facilitates precise and fast cutting. The Gyuto will allow you to slice and mince without ever crushing even the most delicate ingredients, so they retain all their flavor. The KOTAI Gyuto is forged from 440C steel, a premium steel that combines a high carbon content for hardness and edge durability with the optimum amount of chromium to prevent oxidation. The hidden full tang - a single piece of steel running from the tip of the blade to the end of the handle - gives the Gyuto ideal balance and exceptional durability.